Finely shred the white cabbage
Finely shred the cos lettuce
Finely chop the fresh coriander
Remove seeds from cucumber and prepare
Finely slice the spring onions
Halve the pitted black olives
Roughly chop the ripe vine tomatoes
Combine all vegetables and olives in a large bowl
In a separate bowl, whisk together lemon juice, sea salt flakes, and dried mint
Add extra virgin olive oil to the dressing and mix well
Pour the dressing over the salad just before serving
Toss the salad together thoroughly to combine
